Remove all visible fat on the chicken and divied it into around 8 pieces. Season it with some salt and pepper and after flour. Switch the oven to 1800C, gas number 4. Heat some oil in a large pan and cook the chicken. The chicken will not be fully cooked. When done, place in a casserole dish. In the same pan, cook the onions and mushrooms. Add the pepper and mix well. Add the Kunserva, the polpa, the bay leaf and the mixed herbs. Mix well. Add the wine and water, bring to a boil and then simmer on low flame for around 10 minutes. Add the tomato sauce on the chicken pieces, in the casserole dishe and cook in oven for around 1 hour and a half. Serve with some fresh parsley and some black olives.

Heat the oven at a temperature of 1800 C or gas number 4. Clean the calamrei and remove the ink sacks. Chop the wings of the calamari into small pieces and place in a bowl. Peel the garlic cloves and finely chopped and add to a new bowl along with the mushroom and the diced onions. In a large pan, heat the oil and cook the mixture for a couple of minutes. Us a food processor to finely blend the bread for breadcrumbs. Add to the chopped calamari. Add the mint, and season with salt and pepper. Mix both mixtures together to combine. Stuff the calamari tubes with the mixture. Close the ends of the calamari with a toothpick. Place in an oven proof pan and add some water. Cook for around 40-45 minutes. Serve warm with some salad, potatoes or rice. You can also serve with some tomato and caper sauce.

Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausage meat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add Mayor mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, Mayor mustard and Pinto’s Pride stock. Bring to a simmer and season to taste.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

Add some salt and pepper on the fish. Peel and chop the garlic. Warm some olive oil in a pan and cook the garlic and onions while mixing all the time. Add the mint and look for around 1 minutes for flavours to infuse. Add the jar of tomatoes, wine, Kunserva and lemon rind. Simmer on low flame for around 30 minutes. In the meantime, heat a nonstick pan and cook the fish from both sides. Add the capers and olives and cook for a further 5 minutes. Serve the fish with sauce.

Clean the fish very well and roughly chop or press and set aside in a bowl. Peel and chop the garlic in small pieces. Finely chop the tomatoes and add to the fish along with the garlic. Add the parsley, mint and lemon rind. Mix well. Add the ready mashed potatoes, eggs, salt and pepper. Add some semolina if mixture is too sticky. Form small balls and lightly flat by hand. Pass the patties from some flour. Warm some vegetable oil in a deep pan and cook the patties from both sides until well cooked. When cooked, place on a paper towel to drain excess oil. Serve warm with some fresh salad and some tartar sauce.

In a deep oven dish do a layer of sliced potatoes. Cover with a layer of cabbage. In a separate bowl, mix the ricotta with the eggs, salt and pepper and spread it over the cabbage. Spread some grated cheese. Cover with another layer of the remaining cabbage. Do another layer of the sliced potatoes. Sprinkle the top with hot paprika and a dash of oil. Bake in oven at a temperature of 180c until the potatoes have a golden colour.

Heat the oil in a large shallow casserole dish. Fry Mayor Diced Onions over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in Pinto’s Pride stock and Mayor Polpa, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of Hanini Pekorin cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it’s too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.

Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.

Heat the oil from Mayor artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.

Meanwhile, cook Divini ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Hanini Pekorin cheese.